Preference in the consumption of in Baca, Yucatán, Mexico

Authors

  • Ligia Ancona Méndez Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Yucatán. Mérida, Yucatán, México
  • Salvador Medina Peralta Facultad de Matemáticas, Universidad Autónoma de Yucatán. Mérida, Yucatán, México
  • Gloria Cetz Zapata Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Yucatán. Mérida, Yucatán, México

DOI:

https://doi.org/10.33885/sf.2005.3.939

Keywords:

preference, consumption, Pleurotus djamor

Abstract

Since 1998 people from the rural communities of and Baca, Yucatán
have cultivated and consumed and . However no information
was found about the acceptance of the consumption of these species in both communities.
The objective of this study was to measure the preference of consumption of food with and
without in the community of Baca, Yucatan. In order to know people's preference a
tasting and a test of preference were carried out using three different dishes with mushrooms.
One hundred and sixty farmers were present in the tasting and thirty five adult farmers were
asked to answer a questionnaire while tasting six dishes: three with mushrooms and three
without mushrooms (controls). In general they prefer food without mushrooms (S=14.3,
gl.=5, p<0.0001). They prefer pipian and ceviche without mushrooms (S=10.5, gl.=5,
p<0.0001 y S=18.5, gl.=5, p<0.0001) and rajas (chile slices) with mushrooms (S=4.2,
gl.=5, p<0.01). During the test of preference there was acceptance regarding appearance,
smell, texture and flavor of the different dishes, however this group showed preference for
pipian and ceviche without mushrooms and rajas (chile slices) with mushrooms

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How to Cite

Ancona Méndez, L., Medina Peralta, S., & Cetz Zapata, G. (2016). Preference in the consumption of in Baca, Yucatán, Mexico. Scientia Fungorum, 3(20), 39–43. https://doi.org/10.33885/sf.2005.3.939

Issue

No. 20 (2005): RMM núm. 20 2005

Section

Original papers

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